Mushrooms Stuffed with Duxelles and Sausage

I love mushrooms, so naturally I saw this recipe and had to make it. I've made these mushrooms twice and I plan to make them again on Christmas Eve for my family. These stuffed mushrooms are delicious and very juicy. A must-try if you're a mushroom fan like me. This recipe is by Craig Claiborne, as seen in the Essential NYTimes Cookbook.

Ingredients...

For the Duxelles

• 1 pound large white mushrooms, trimmed
• 1 1/2 teaspoons unsalted butter
• 1 teaspoon vegetable or olive oil
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped shallot
• Juice of 1/2 lemon
• Salt and freshly ground black pepper

For  the Stuffing

• 1/4 pound sweet Italian sausage (casings removed)
• 1 tablespoon finely chopped flat-leaf parsley
• Salt and freshly ground pepper
• 2 tablespoons fresh bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon unsalted butter

Directions...

1. Heat the oven to 400 degrees. To prepare the duxelles, remove the stems from the mushrooms. Reserve the 12 largest caps. Finely chop the stops and remaining caps. Measure out 1 cup.
2. Heat the  butter and  oil in a large skillet. Add the onion and shallot and cook until wilted. Add the chopped mushroom stems and stir. Sprinkle with the lemon juice and salt and pepper to taste. Cook, stirring, until all of the moisture has evaporated. Let cool briefly.
3. To make the stuffing, add the sausage and parsley to the duxelles and blend well. Season with salt and pepper.
4. Stuff the reserved mushroom caps with the sausage mixture, mounding it a bit. Sprinkle with a blend of the crumbs and cheese. Dot with the butter.
5. Grease a baking dish and arrange the caps stuffed side up in the dish. Bake for about 20 minutes, basting occasionally if there are any cooking juices (if not, don't worry), or until heated through and browned. Serve hot or cold.

Serves 4.